Spicy Red Chili Garlic Sauce
Chili garlic sauce is a bold condiment made from crushed chili peppers, garlic, vinegar, and salt. Known for its fiery heat and pungent aroma, it offers a perfect balance of spiciness and tanginess. Its thick, coarse texture and vibrant red color make it instantly recognizable and flavorful.
Equipment
- Sharp knife and cutting board
- Medium saucepan or skillet
- Blender or food processor
- Measuring spoons and cups
- Clean jar for storage
Ingredients
- 2 –3 tablespoons neutral oil canola or sunflower
- 1 cup fresh red chilies Fresno, red jalapeños—stems removed, roughly chopped
- 10 –12 garlic cloves peeled
- 2 tablespoons rice vinegar or white vinegar
- 1 tablespoon soy sauce optional, for umami
- 1/2 teaspoon red chili flakes
- 1 teaspoon sugar balances sharpness
- 1 teaspoon mustard powder
- Salt to taste
Instructions
In a pan, heat 2–3 tablespoons of neutral oil over medium heat. Once warm, toss in the garlic cloves and sauté until they turn golden and fragrant. This will mellow their sharpness and give the sauce a deeper flavor.
Add the chopped chilies to the pan and stir-fry for 3–4 minutes. The chilies should soften slightly and release their natural oils, giving the sauce its vibrant red base.
Sprinkle in the red chili flakes, mustard powder, and sugar. Stir well to coat the garlic and chilies evenly. The sugar will help balance the heat.
Transfer the chili-garlic mixture to a blender or food processor. Add rice vinegar, soy sauce (if using), and salt to taste. Blend until smooth, adjusting with a splash of water or more oil if needed for consistency.
Check the flavor. Add more vinegar for tang, sugar for sweetness, or salt for balance. Blend again briefly to incorporate the adjustments.
Pour the sauce into a clean, airtight jar. Let it sit for a few hours to deepen in flavor before serving.
Notes
You can use cornstarch to increase consistency.